Nectarine Crumble Recipe

This Nectarine Crumble Recipe has its roots back in 1999 when Mr GFAF and I were visiting Byron Bay for our honeymoon. It rained a whole lot during those two weeks and so we spent a fair bit of time behind the wheel exploring the magnificent hinterland. I did my share to support the local roadside stall holders during those ‘destination nowhere’ drives, which was a bit ridiculous given that we were staying in boutique accommodation where the onsite Chef prepared daily gourmet breakfasts for the guests and there were oodles of restaurants and cafés nearby ready to explore. I just can’t resist a roadside stall!

One afternoon following one such drive through the hillls, we returned to our digs with a couple of string bags of delicious nectarines that I had gathered from who knows where. Having already had our fill on the journey home, I decided to gift the remainder of the nectarines to the Chef to share with the other guests. She gladly accepted our offering and we retired to our room with some champagne and the remnants of sunset.

The next morning was dreary and grey and quite cold for a November day. We ventured out to our balcony to watch the weather and the trail of eager runners and walkers making their pilgrimage to the Lighthouse while we waited for our daily breakfast delivery. At 8am there was a knock at the door along with the sweet smell of freshly brewed coffee and something else delicious on the breakfast tray.

The Chef had used our nectarine glut to prepare individual pots of nectarine crumble for the guests’ daily breakfast menu! The crumble was warm and sweet and fragrant with vanilla and cinnamon. If that wasn’t decadent enough, there was a generous scoop of creamy vanilla ice cream on the side. We dined outside on the balcony in the cold under a rug and turned our backs on the exercise enthusiasts as we enjoyed dessert for breakfast. Sensational!

Now, when stone fruit season arrives, I still like to collect string bags of local nectarines when I can, although it is getting harder to find them. When I do have a nectarine surplus or when we have Summertime guests, my Nectarine Crumble Recipe is always a standard dessert – served with vanilla ice cream of course!

P.S. This version is Gluten Free as I have used Almond Meal in place of Plain Flour. If you want to use flour instead, use 150g and add a teaspoon of Baking Powder.

Print Recipe

Nectarine Crumble Recipe

Prep Time

15minutes

Cook Time

30minutes

Servings

Ingredients

Nectarines

12Nectarines

45gButter

1/4 cupCaster Sugar

1/4 cupWater

1teaspoonVanilla Extract

Crumble Topping

1/4cupBrown Sugar

200gAlmond Meal

60gUnsalted Butterplus extra for greasing the ramekins

3tablespoonsDesiccated Coconut

3 tablespoons Flaked Almonds

Prep Time

15minutes

Cook Time

30minutes

Servings

Ingredients

Nectarines

12Nectarines

45gButter

1/4 cupCaster Sugar

1/4 cupWater

1teaspoonVanilla Extract

Crumble Topping

1/4cupBrown Sugar

200gAlmond Meal

60gUnsalted Butterplus extra for greasing the ramekins

3tablespoonsDesiccated Coconut

3 tablespoons Flaked Almonds

Instructions

Preheat your oven to 200 degrees Celsius.

Using a sharp knife, slice four sides from each of the nectarines. Cut as close to the stone as you can to ensure you get all the flesh.

Add the butter, caster sugar, water and vanilla extract to a medium sized saucepan and gently heat for a minute or two, stirring until the butter has melted.

Add the nectarine pieces to the saucepan and cook gently for a further 10 minutes until the nectarines are soft but not falling apart. Remove from the heat.

To make the crumble topping, rub the unsalted butter into the brown sugar and almond meal. Gently stir in the coconut and flaked almonds.

Take six one-cup capacity ramekins and lightly grease with extra butter. Divide the nectarines among the six ramekins.

Top each ramekin of nectarines with the crumble topping.

Place the ramekins on a baking tray and cook in the oven for 15 -18 minutes.

Remove from the oven and allow to cool for at least five minutes before serving with your favourite vanilla ice-cream.

ABOUT ME

I’m a food lover. I also love Mr GFAF, my dog Bentley and champagne. I work in the local food industry as a Social Media Manager and Content Writer. For a digital detox I like to play in the kitchen. Read More…